Which wine goes with which food?
The “grandmother”rule on the topic of “wine for food” is simple, memorable, and basically not wrong. It says: “red wine with red meat, white wine with white meat”. Or you would drink to oysters and a Chablis to the Wild and a Chianti? The “modern kitchen” in dealing with wines sophisticated than the above-mentioned Color control. The content of the wines (residual sugar, alcohol, acid), as well as the food accompanying sauces substances are today considered to have a greater importance. Basically, the wine selection, the “Pleasure is up to” each individual. For the cultured Foodie, there are optimum combinations, and unvereinbarere pairings.
A few pairs of “harmony”
To light meals, as they prevail today, a “lighter” wine. Light wines are the alcohol content is between 10-12 % Vol. In this area of German wines, due to the climate conditions of a very favorable nature-given output position. A dry German Riesling or a Chardonnay from Northern Italy to fit, for example, fresh asparagus excellent. A tannin-rich red wine or a voluminous white wine would overwhelm any “delicate food”.
In General, you drink dry wines with food. They look appetizing, taste-neutral and support the taste of the food. A semi-dry Riesling, for example from the Rheingau, fit fruit due to its invigorating acid is excellent to the sea.
Sweet wines are no suitable dining companion. But exceptions confirm known to be the rule. Sweet or sweet wines To enhance the particular pleasure of sweet (-) food. Note: Sweet wines and sweet foods complement, dry wines and sweet foods differ in taste.
In General, overly fruity wines are not a good dining companion. You have too much taste of its own and can interfere with the “food taste”. Very fruit wines from grape varieties like Gewurztraminer or Semillion are highlighted, for example.
The accompanying sauce that determines the wine choice. The cookbook rule: “Give the same wine with the food that was used to sauce-making”. Which is not wrong in principle. Acid stressed sauces, for example, by a dash of lemon juice refined, need the acidity of wine as a food companion. More salty sauces can be mitigated by wines with a little residual sweetness.
Cheese and red wine are considered to be natural partners. Note: Very strong cheese hides the flavor of the wine. Therefore, you should serve fine wine only to a mild cheese. To Baguette, and a strong mountain cheese goes best with a strong, dry red wine with an earthy taste. But also white wines can optimize the cheese enjoyment (for example, a Sauternes, a Roquefort cheese).
Ultimately, the “strategy” determines the choice of wine. The wine to the food “underline”, or should be aware of a “counterpoint”. Double points if you put, for example, with wines with lots of body and great sustainability, that is, with its own personality. How about an older Barolo or high-quality Bordeaux?